Vol. 12, Issue 5 (2023)

Author(s):
Sadhula Hari Krishna and Dr. Pawase Prashant Anil

Abstract:
Microorganisms in milk and dairy products are a major threat to the food and dairy industries. The application of nonthermal methods in the dairy industry has the potential to satisfy consumer demands for minimally processed and nutritious dairy products, while also offering a wide range of product innovation opportunities. The objective of this review is to provide a thorough overview of the use of non-thermal procedures in dairy and milk products, as well as how they affect the product's microbiological, and nutritional qualities. In addition, the impact of these procedures on the quality attributes of the product is also discussed.